- Artichoke pasta recipe - BBC Food
I call it One-Pan Pasta - I cook it all In one frying pan with relatively high sides or in Dutch oven.
You can save time, water, and energy by starting pasta in just enough cold water for them to absorb and leave a small amount of liquid, which helps make a nice quick sauce.
Cook the pasta in a pan of unsalted water! Artichokes are a very salty!
Drain pasta, reserving a mugful of starchy cooking water.
Pour the artichokes, with their oil into the same pan + garlic, parsley and thyme and heat through for a couple of minutes and then using tongs, drag the pasta straight into the Artichokes pan, letting a little starchy cooking water go with it.
Add the lemon juice and toss thoroughly.
Serve in bowls topped with shavings of parmesan cheese.
happy day!
- How to Quickly Cook Pasta in a Frying Pan - CHOW Tip - YouTube
Tuesday, 24 September 2019
Sunday, 22 September 2019
Homemade Pumpkin Pie Spice:
Fall has landed in the mountains, which means I set my sights and tastebuds on all things pumpkin.
I’ll be posting all sorts of great fall baking recipes on my updated website next month, but in the meantime let’s start with two basic recipes.
The first is for homemade pumpkin pie spice; it’s way cheaper than the premade stuff and it packs a much spicier punch.
The second recipe is for a delicious pumpkin butter that is seasoned with that very same pie spice.
Homemade Pumpkin Pie Spice:
-2 tsp cinnamon
-2 tsp ginger
-1 tsp nutmeg
-1/2 tsp cloves
-1/4 tsp allspice
Stir spices together and store in an airtight container.
Homemade Pumpkin Butter:
-850 g of pumpkin
-1/2 cup packed dark brown sugar or coconut sugar
-2 tbsp honey or maple syrup
-1/2 cup apple cider or apple juice
-1 tsp lemon juice or orange juice
-2 1/2 tsp pie spice (from above)
-1/2 tsp cinnamon
-1/2 tsp pure vanilla extract
-1 Tbsp coconut oil
-1/2 tsp salt
Bring all ingredients to a simmer over low heat, stirring occasionally.
As the coconut oil melts, use a whisk to gently emulsify it.
Continue simmering over low heat for 25-30 minutes, stirring every few minutes with a spatula, being sure to clear the bottom and sides of the pan to avoid any scorching.
Once the pumpkin butter is thick and fragrant, taste it and adjust salt/sugar levels accordingly.
Funnel the pumpkin butter into a clean 1 qt (32 oz) glass jar that has been warmed briefly under hot tap water.
Clean rim and outside of jar, then tightly screw on the cap.
Carefully place the hot jar into the freezer for at least two hours; this will seal it.
Alternatively, you can process the pumpkin butter in boiling water like any other preserve if you have the proper equipment at your disposal.
Pumpkin butter will keep up to two weeks in the fridge in an airtight container, or up to two years preserved or frozen.
I’ll be posting all sorts of great fall baking recipes on my updated website next month, but in the meantime let’s start with two basic recipes.
The first is for homemade pumpkin pie spice; it’s way cheaper than the premade stuff and it packs a much spicier punch.
The second recipe is for a delicious pumpkin butter that is seasoned with that very same pie spice.
Homemade Pumpkin Pie Spice:
-2 tsp cinnamon
-2 tsp ginger
-1 tsp nutmeg
-1/2 tsp cloves
-1/4 tsp allspice
Stir spices together and store in an airtight container.
Homemade Pumpkin Butter:
-850 g of pumpkin
-1/2 cup packed dark brown sugar or coconut sugar
-2 tbsp honey or maple syrup
-1/2 cup apple cider or apple juice
-1 tsp lemon juice or orange juice
-2 1/2 tsp pie spice (from above)
-1/2 tsp cinnamon
-1/2 tsp pure vanilla extract
-1 Tbsp coconut oil
-1/2 tsp salt
Bring all ingredients to a simmer over low heat, stirring occasionally.
As the coconut oil melts, use a whisk to gently emulsify it.
Continue simmering over low heat for 25-30 minutes, stirring every few minutes with a spatula, being sure to clear the bottom and sides of the pan to avoid any scorching.
Once the pumpkin butter is thick and fragrant, taste it and adjust salt/sugar levels accordingly.
Funnel the pumpkin butter into a clean 1 qt (32 oz) glass jar that has been warmed briefly under hot tap water.
Clean rim and outside of jar, then tightly screw on the cap.
Carefully place the hot jar into the freezer for at least two hours; this will seal it.
Alternatively, you can process the pumpkin butter in boiling water like any other preserve if you have the proper equipment at your disposal.
Pumpkin butter will keep up to two weeks in the fridge in an airtight container, or up to two years preserved or frozen.
Monday, 16 September 2019
Dutch Oven Bread and Brioche French Toast.
Simple Recipes From Around The World and advice to a new blogger from Sandra Mihic.
- The Best Dutch Oven Bread
- Brioche French Toast - Sandra's Easy Cooking
"This blog gave me the opportunity to work with great brands, agencies, and companies, and I will be forever grateful for that blessing in my life.
One advice that I could give to a new blogger:
1. Stay true to yourself!
Meaning: Do not promote on your blog for $10, $20 or whatever and ruin your reputation.
Don’t sell yourself cheap because you are worth more than that.
Stay in your niche, and work with brands that you really enjoy.
2. Do not rush, or you will get burned.
Nothing comes overnight, and do not expect a herd of people coming to your blog right away.
It takes time!
Trust me.
3. If you feel stressed, or overwhelmed: Take a break, a breather, recharge and continue.
Your readers, followers, we will wait for you and welcome you back with open arms.
4. Learn, learn, learn…
How do you accomplish something, complete tasks on your own?
Lesson learned!
Let me tell you downside: NOT ONE BLOGGER will tell you everything; how much they earn, how they migrated from Blogger to WordPress, which networks they are working with, and so on…
Believe in yourself and learn about everything if you wish to continue to become a successful blogger.
5. Last, but not least:
- Picture is worth 1000 words, as they say.
Learn about photography, food styling, especially if you are a food blogger.
There are so many amazing sources.
Investing your time is necessary to be successful."
- About - Sandra's Easy Cooking
'via Blog this'
- The Best Dutch Oven Bread
- Brioche French Toast - Sandra's Easy Cooking
"This blog gave me the opportunity to work with great brands, agencies, and companies, and I will be forever grateful for that blessing in my life.
One advice that I could give to a new blogger:
1. Stay true to yourself!
Meaning: Do not promote on your blog for $10, $20 or whatever and ruin your reputation.
Don’t sell yourself cheap because you are worth more than that.
Stay in your niche, and work with brands that you really enjoy.
2. Do not rush, or you will get burned.
Nothing comes overnight, and do not expect a herd of people coming to your blog right away.
It takes time!
Trust me.
3. If you feel stressed, or overwhelmed: Take a break, a breather, recharge and continue.
Your readers, followers, we will wait for you and welcome you back with open arms.
4. Learn, learn, learn…
How do you accomplish something, complete tasks on your own?
Lesson learned!
Let me tell you downside: NOT ONE BLOGGER will tell you everything; how much they earn, how they migrated from Blogger to WordPress, which networks they are working with, and so on…
Believe in yourself and learn about everything if you wish to continue to become a successful blogger.
5. Last, but not least:
- Picture is worth 1000 words, as they say.
Learn about photography, food styling, especially if you are a food blogger.
There are so many amazing sources.
Investing your time is necessary to be successful."
- About - Sandra's Easy Cooking
'via Blog this'
Tuesday, 10 September 2019
Canned Or Dried Beans?
- Canned Or Dried Beans? 5 Ideas When Buying Beans - DrWeil.com
"The most nutritious varieties of beans are black, red, kidney and pinto beans.
Black beans have the most antioxidant activity of any of these bean choices.
To get the most soluble fiber from your beans, choose navy beans: one cup of cooked navy beans provides 19 grams of fiber!
When using dried beans, don’t discard the water used to simmer them – up to 70 percent of the antioxidants that beans provide end up in the simmering liquid.
Instead, simmer the beans until they are done and then give them a chance to soak these key nutrients back in by leaving them in the liquid for at least an hour.
Consider pressure cooking – a growing trend in preparing healthy, whole-food meals is pressure cooking.
Dried beans that were soaked and then cooked in a pressure cooker were shown to retain the most antioxidant value.
The easiest (and possibly healthiest) route?
Buy canned beans.
Canned kidney and pinto beans are two of the most antioxidant-rich foods you can eat, as the heat of the canning process enhances the availability of nutrients in the beans.
Choose low- or no-sodium versions of canned beans without added sugars when possible.
I recommend one to two servings of beans and legumes per day – easy to do if you swap out meat for beans in salads and sandwiches and make hummus or bean dip with cut fresh vegetables part of an afternoon snack."
"The most nutritious varieties of beans are black, red, kidney and pinto beans.
Black beans have the most antioxidant activity of any of these bean choices.
To get the most soluble fiber from your beans, choose navy beans: one cup of cooked navy beans provides 19 grams of fiber!
When using dried beans, don’t discard the water used to simmer them – up to 70 percent of the antioxidants that beans provide end up in the simmering liquid.
Instead, simmer the beans until they are done and then give them a chance to soak these key nutrients back in by leaving them in the liquid for at least an hour.
Consider pressure cooking – a growing trend in preparing healthy, whole-food meals is pressure cooking.
Dried beans that were soaked and then cooked in a pressure cooker were shown to retain the most antioxidant value.
The easiest (and possibly healthiest) route?
Buy canned beans.
Canned kidney and pinto beans are two of the most antioxidant-rich foods you can eat, as the heat of the canning process enhances the availability of nutrients in the beans.
Choose low- or no-sodium versions of canned beans without added sugars when possible.
I recommend one to two servings of beans and legumes per day – easy to do if you swap out meat for beans in salads and sandwiches and make hummus or bean dip with cut fresh vegetables part of an afternoon snack."
Monday, 9 September 2019
My allotment Ribollita - a leftover vegetable soup.
Ribollita in Italian means re-boiled, and simply refers to a leftover vegetable soup, mixed with stale bread and then reheated.
My recipe is more like a guideline since the soup has been traditionally cooked with pretty much whatever was available from the vegetable garden.
Ingredients:
5 tablespoons olive oil
1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 cloves of minced garlic
Salt and ground black pepper
1 Tbsp. tomato paste or 1/3 cup of canned diced tomatoes or 1 fresh tomato
1/2 cup cooked or canned cannellini beans
1L vegetable or chicken stock
250-300g chopped kale
4 large, thick slices whole-grain bread
1 small red onion, thinly sliced
2-3 thyme sprigs (leaves only)
crushed red pepper flakes
1 bay leaf
optianal:
Add fresh vegetables:
Sweet potatoes or butternut squash (cook before adding)
Savoy cabbage
Swiss chard
Zucchini
Leeks (white parts only), sliced
...freshly grated Parmesan
How i did it:
- Start by putting the dried beans in salted, cold water – about five times as much water as beans by weight.
Now heat the beans to a gentle simmer – keep the beans at a simmer, never a hard boil.
The time of cooking really varies on the bean variety and there is no better method than… tasting.
Cannellini beans usually take way more than an hour – and possibly over three hours.
When the beans are cooked, drain them, reserving the cooking water.
In a blender or food processor, puree about 3/4 of the beans and return the bean purée to the cooking water with remaining whole beans.
OR: Drain the beans; if they’re canned, rinse them as well.
- Meanwhile, prepare the soffritto: put 2 tablespoons of the oil in a large pot over medium heat.
When it’s hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.
Add the thyme leaves, the remaining fresh vegetables, the tomato paste, the bean purée + whole beans (with its water if You like), along with an additional 1L of stock.
Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.
Fish out and discard rosemary and thyme stems, if you like, and stir in kale.
Taste and adjust seasoning.
Add bread in large pieces and wait.
Wait, wait and wait again.
...so the bread essentially falls apart and thickens the soup.
The soup should be thick but not dry, so add a little more cooking water if you need to loosen it.
Then cook again for 5 minutes until boiling but only before serving.
OR: Let soup sit for at least a few hours, ideally overnight.
Then, reheat the soup, boiling for a few minutes at low heat.
Stir, add olive oil and eat.
You can scatter red onion slices over the top, drizzle with oil and sprinkle with Parmesan if you like.
There are a few boundaries for your creativity:
Ribollita was originally developed as a way to utilize stale bread.
- cook the dried beans without soaking them: “slowly.”
If you cook the fresh beans and add rosemary and salt in the cooking water, you can use some of that water to thicken and flavor the soup.
Another trick is to use a hand blender to blend sauteed garlic cloves, a some cannellini beans and fried sage together and then add that paste to the soup.
Since cooking the beans takes so long, cook the beans the first day (maybe in the evening, while doing other stuff) and then prepare the soup the next day, which then serve on the third day (!) - the taste will be at its peak the following day.
If you don't have cannellini beans you can substitute:
- White (navy) beans
- Flageolets
- Try to keep the same proportion of vegetables to bread.
Cavolo nero should always be present for an authentic taste.
It is excellent when made with swiss chard, cavolo nero and good Italian stale bread.
- Don't stint on the herbs because the white beans absorb flavor.
- Don't put in the microwave.
Ribollita means "boiled again".
- Cook early in the morning or better the day before.
- Ribollita | authentic recipe | Italian recipes | Tuscan | soup
- Canned Or Dried Beans? 5 Ideas When Buying Beans - DrWeil.com
My recipe is more like a guideline since the soup has been traditionally cooked with pretty much whatever was available from the vegetable garden.
Ingredients:
5 tablespoons olive oil
1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 cloves of minced garlic
Salt and ground black pepper
1 Tbsp. tomato paste or 1/3 cup of canned diced tomatoes or 1 fresh tomato
1/2 cup cooked or canned cannellini beans
1L vegetable or chicken stock
250-300g chopped kale
4 large, thick slices whole-grain bread
1 small red onion, thinly sliced
2-3 thyme sprigs (leaves only)
crushed red pepper flakes
1 bay leaf
optianal:
Add fresh vegetables:
Sweet potatoes or butternut squash (cook before adding)
Savoy cabbage
Swiss chard
Zucchini
Leeks (white parts only), sliced
...freshly grated Parmesan
How i did it:
- Start by putting the dried beans in salted, cold water – about five times as much water as beans by weight.
Now heat the beans to a gentle simmer – keep the beans at a simmer, never a hard boil.
The time of cooking really varies on the bean variety and there is no better method than… tasting.
Cannellini beans usually take way more than an hour – and possibly over three hours.
When the beans are cooked, drain them, reserving the cooking water.
In a blender or food processor, puree about 3/4 of the beans and return the bean purée to the cooking water with remaining whole beans.
OR: Drain the beans; if they’re canned, rinse them as well.
- Meanwhile, prepare the soffritto: put 2 tablespoons of the oil in a large pot over medium heat.
When it’s hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.
Add the thyme leaves, the remaining fresh vegetables, the tomato paste, the bean purée + whole beans (with its water if You like), along with an additional 1L of stock.
Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.
Fish out and discard rosemary and thyme stems, if you like, and stir in kale.
Taste and adjust seasoning.
Add bread in large pieces and wait.
Wait, wait and wait again.
...so the bread essentially falls apart and thickens the soup.
The soup should be thick but not dry, so add a little more cooking water if you need to loosen it.
Then cook again for 5 minutes until boiling but only before serving.
OR: Let soup sit for at least a few hours, ideally overnight.
Then, reheat the soup, boiling for a few minutes at low heat.
Stir, add olive oil and eat.
You can scatter red onion slices over the top, drizzle with oil and sprinkle with Parmesan if you like.
There are a few boundaries for your creativity:
Ribollita was originally developed as a way to utilize stale bread.
- cook the dried beans without soaking them: “slowly.”
If you cook the fresh beans and add rosemary and salt in the cooking water, you can use some of that water to thicken and flavor the soup.
Another trick is to use a hand blender to blend sauteed garlic cloves, a some cannellini beans and fried sage together and then add that paste to the soup.
Since cooking the beans takes so long, cook the beans the first day (maybe in the evening, while doing other stuff) and then prepare the soup the next day, which then serve on the third day (!) - the taste will be at its peak the following day.
If you don't have cannellini beans you can substitute:
- White (navy) beans
- Flageolets
- Try to keep the same proportion of vegetables to bread.
Cavolo nero should always be present for an authentic taste.
It is excellent when made with swiss chard, cavolo nero and good Italian stale bread.
- Don't stint on the herbs because the white beans absorb flavor.
- Don't put in the microwave.
Ribollita means "boiled again".
- Cook early in the morning or better the day before.
- Ribollita | authentic recipe | Italian recipes | Tuscan | soup
- Canned Or Dried Beans? 5 Ideas When Buying Beans - DrWeil.com
Friday, 6 September 2019
#rhubarb stew
- Stewed rhubarb recipe - A Bunch Of Wild
"I thought I’d share with you a couple of variations on how to stew rhubarb.
Our rhubarb at The Haven is at its best right now and I’m pulling it by the arm load.
There are crumbles to be made, cordial and sauces, plus I shall freeze a load.
One of my favourite things to do with it and the easiest is to stew it.
Here’s how I do mine.
In a pan on the hob:
You will need
400g of chopped rhubarb,
60g caster sugar (I like to add a star anise) and enough water to just cover the bottom of the pan.
Place on the hob and bring to the boil, stir once then turn down to simmer and leave for 30-45 mins or until you have a nice consistency.
Leave to cool then decant and keep in the fridge.
In the oven:
This gives you a more caramelised taste with a bit more depth.
Same measures as above for rhubarb and sugar, a good glug of ginger syrup, a dash of water.
Place all of the ingredients in a baking tray with sides.
Pop in the oven at gas 4 (180C = 350F = Gas Mark 4), check after 15 mins and give a stir, keep checking it every 5 minutes till you are happy with the consistency (there is no right or wrong, it’s how you like it), then leave to cool before popping in a bowl, keep it in the fridge till needed.
I love to have mine on natural yoghurt sprinkled with pumpkin seeds and drizzled with blossom honey, delicious!"
"I thought I’d share with you a couple of variations on how to stew rhubarb.
Our rhubarb at The Haven is at its best right now and I’m pulling it by the arm load.
There are crumbles to be made, cordial and sauces, plus I shall freeze a load.
One of my favourite things to do with it and the easiest is to stew it.
Here’s how I do mine.
In a pan on the hob:
You will need
400g of chopped rhubarb,
60g caster sugar (I like to add a star anise) and enough water to just cover the bottom of the pan.
Place on the hob and bring to the boil, stir once then turn down to simmer and leave for 30-45 mins or until you have a nice consistency.
Leave to cool then decant and keep in the fridge.
In the oven:
This gives you a more caramelised taste with a bit more depth.
Same measures as above for rhubarb and sugar, a good glug of ginger syrup, a dash of water.
Place all of the ingredients in a baking tray with sides.
Pop in the oven at gas 4 (180C = 350F = Gas Mark 4), check after 15 mins and give a stir, keep checking it every 5 minutes till you are happy with the consistency (there is no right or wrong, it’s how you like it), then leave to cool before popping in a bowl, keep it in the fridge till needed.
I love to have mine on natural yoghurt sprinkled with pumpkin seeds and drizzled with blossom honey, delicious!"
Thursday, 15 August 2019
Monday, 12 August 2019
Nadiya Hussain Apple Palm Pies.
- Nadiya Hussain Apple Palm Pies Recipe | BBC Time to Eat
Introduction
These are so easy and quick, because there is no peeling of apples, no coring or chopping, so you can have your pie and eat it too.
The filling is a mixture of apple sauce mixed with spices, dried fruit and nuts, then wrapped in filo, perfect enough to fit in the palm of your hand and in your mouth, in a bite, or two.
They freeze well, so when you need pie, be it for yourself or for guests, you’re always one step ahead.
Makes 12 Easy Cook time: 45 min
Ingredients
2 x 285g jars of apple sauce, chunky
0.5 tsp mixed spice
50g mixed nuts, or nuts of your choice, roughly chopped
50g raisins
cooking oil spray
270g pack of filo pastry, or 6 sheets
demerara sugar, for sprinkling
You will need a 12-hole muffin tray.
Instructions
Put the apple sauce, mixed spice, nuts and raisins into a bowl, stir well and set aside.
Preheat the oven to 200°C/fan 180°C.
Have a 12-hole muffin tray at the ready.
Spray the inside of each hole liberally with oil.
Unroll the filo pastry on to a work surface.
Using kitchen scissors, cut out all the pastry in one go to make 8 equal squares, which should give you 48 squares in total.
Keep the squares you’re not working with under a tea towel to prevent them drying out.
Take 1 square of filo and spray it with oil, lay another square on top, spray again, then lay another on top and spray again.
You should have three squares oiled together.
It doesn’t matter if the squares are a bit off-centre.
Place inside the oiled cavity of the muffin tray, press down, and repeat this process until you have filled all 12 holes in the muffin tray.
Fill each hole with an equal amount of the apple filling.
Take another square of filo and spray well, then fold in half and in half again to create a small square.
Place the small square on top of the apple mixture and fold the pointy edges inwards.
If any areas feel dry, spray with oil.
Repeat for all 12, then sprinkle with sugar and bake for 14–16 minutes.
Leave to cool in the tin for 10 minutes.
These are best eaten warm, with ice cream or custard.
Any left over can be cooled and frozen.
I know 12 wouldn’t last very long in my household, so due to the ease of making these, why not double the ingredients and make another full 12 to freeze, providing you have freezer space!
Introduction
These are so easy and quick, because there is no peeling of apples, no coring or chopping, so you can have your pie and eat it too.
The filling is a mixture of apple sauce mixed with spices, dried fruit and nuts, then wrapped in filo, perfect enough to fit in the palm of your hand and in your mouth, in a bite, or two.
They freeze well, so when you need pie, be it for yourself or for guests, you’re always one step ahead.
Makes 12 Easy Cook time: 45 min
Ingredients
2 x 285g jars of apple sauce, chunky
0.5 tsp mixed spice
50g mixed nuts, or nuts of your choice, roughly chopped
50g raisins
cooking oil spray
270g pack of filo pastry, or 6 sheets
demerara sugar, for sprinkling
You will need a 12-hole muffin tray.
Instructions
Put the apple sauce, mixed spice, nuts and raisins into a bowl, stir well and set aside.
Preheat the oven to 200°C/fan 180°C.
Have a 12-hole muffin tray at the ready.
Spray the inside of each hole liberally with oil.
Unroll the filo pastry on to a work surface.
Using kitchen scissors, cut out all the pastry in one go to make 8 equal squares, which should give you 48 squares in total.
Keep the squares you’re not working with under a tea towel to prevent them drying out.
Take 1 square of filo and spray it with oil, lay another square on top, spray again, then lay another on top and spray again.
You should have three squares oiled together.
It doesn’t matter if the squares are a bit off-centre.
Place inside the oiled cavity of the muffin tray, press down, and repeat this process until you have filled all 12 holes in the muffin tray.
Fill each hole with an equal amount of the apple filling.
Take another square of filo and spray well, then fold in half and in half again to create a small square.
Place the small square on top of the apple mixture and fold the pointy edges inwards.
If any areas feel dry, spray with oil.
Repeat for all 12, then sprinkle with sugar and bake for 14–16 minutes.
Leave to cool in the tin for 10 minutes.
These are best eaten warm, with ice cream or custard.
Any left over can be cooled and frozen.
I know 12 wouldn’t last very long in my household, so due to the ease of making these, why not double the ingredients and make another full 12 to freeze, providing you have freezer space!
Saturday, 10 August 2019
Cheese, pistachio and prune cake. By Rachel Khoo.
- Cheese, pistachio and prune cake recipe - BBC Food
Ingredients
250g plain flour
1 tbsp baking powder
150g soft goat’s cheese, cut into small pieces
80g pistachios, roughly chopped
100g prunes, roughly chopped
4 free-range eggs
150ml olive oil
100ml oz milk
50g plain yoghurt
1 tsp salt
pinch freshly-ground black pepper
Method
Preheat the oven to 180C/350F/Gas 4 and line a loaf tin measuring 22x11cm/8½x4¼in across the top and 6cm/2½in deep with baking paper.
In a bowl, mix together the flour, baking powder, goat’s cheese, pistachios and prunes.
In a separate bowl, whisk the eggs until fluffy and pale in colour.
Then gradually whisk in the oil, milk and yoghurt.
Season with the salt and freshly-ground black pepper.
Fold the flour mixture into the whisked eggs.
Try not to overbeat as this will make the end result tough (it’s better to undermix).
Pour the batter into the prepared tin.
Bake for 30-40 minutes or until a metal skewer inserted in the centre of the cake comes out clean.
Leave to cool in the tin.
Recipe Tips
Use a rubber spatula rather than a whisk to prevent overbeating the flour.
Ingredients
250g plain flour
1 tbsp baking powder
150g soft goat’s cheese, cut into small pieces
80g pistachios, roughly chopped
100g prunes, roughly chopped
4 free-range eggs
150ml olive oil
100ml oz milk
50g plain yoghurt
1 tsp salt
pinch freshly-ground black pepper
Method
Preheat the oven to 180C/350F/Gas 4 and line a loaf tin measuring 22x11cm/8½x4¼in across the top and 6cm/2½in deep with baking paper.
In a bowl, mix together the flour, baking powder, goat’s cheese, pistachios and prunes.
In a separate bowl, whisk the eggs until fluffy and pale in colour.
Then gradually whisk in the oil, milk and yoghurt.
Season with the salt and freshly-ground black pepper.
Fold the flour mixture into the whisked eggs.
Try not to overbeat as this will make the end result tough (it’s better to undermix).
Pour the batter into the prepared tin.
Bake for 30-40 minutes or until a metal skewer inserted in the centre of the cake comes out clean.
Leave to cool in the tin.
Recipe Tips
Use a rubber spatula rather than a whisk to prevent overbeating the flour.
Thursday, 1 August 2019
Swedish Meatballs with Orzo.
- Nigella Lawson’s meatballs with orzo recipe | The Sunday Times Magazine | The Sunday Times
For the sauce:
2 tbsp olive oil
1 onion (approx 150g), finely chopped
2 tbsp finely chopped flat-leaf parsley leaves
2 tsp dried oregano
4 tbsp (60ml) red vermouth
2 x 400g tins chopped tomatoes
275g orzo pasta
- Fill a measuring jug with 4 cups of cold water and put near the stove.
Heat the oil in a heavy-based Dutch oven or saucepan that comes with a lid and is large enough to take the meatballs and pasta, too.
Cook the chopped onion over a medium heat, stirring every now and again, for about 10 minutes, or until completely softened, then stir in the parsley and oregano and cook, stirring for a minute or so before adding the vermouth.
Let this bubble up for a minute and then tip in the tomatoes.
Half-fill the empty cans with water from the measuring jug you have at the ready, give them a good swill, and pour into the pan, along with the rest of the water and salt.
Bring to a boil, turn the heat down, clamp on the lid and leave to simmer gently for 10 minutes.
Uncover the pan and drop the meatballs gently into the simmering sauce.
- I have Smorgasbord Swedish Meatballs - ASDA Groceries
Bring it back up to a boil, then turn the heat down again, put the lid back on and simmer the meatballs for 20 minutes.
Remove the lid, tip in the orzo, stir gently and turn up the heat to bring back to a bubble.
Cook at a robust simmer for 10-15 minutes, or until the pasta is cooked.
You will have to give the odd gentle stir throughout this time to make sure the orzo isn’t sticking to the bottom of the pan.
Serve in shallow bowls, sprinkled with parsley, and with Parmesan on the table alongside.
I love Scandinavian food and these delicious Smorgasbord Swedish Meatballs (from Sainsbury or Asda) are my favourite.
Made in Sweden to a traditional recipe combination of pork and beef, gluten free, no artificial colours, flavours or preservatives!
But if you prefer homemade then here's a recipe for you:
500g minced beef
1 large egg, lightly beaten
3 tbsp finely chopped flat-leaf parsley leaves, plus more to serve
2 tbsp dried breadcrumbs
4 tbsp finely grated parmesan, plus more to serve
2 garlic cloves, peeled and minced
- Line a large baking sheet with plastic wrap, then put all the ingredients for the meatballs into a large bowl and mix together, gently, with your hands.
Don’t overmix, as it will make the meatballs dense-textured and heavy.
Pinch out pieces of this mixture and roll between the palms of your hand to form meatballs that are somewhere between a cherry tomato and a walnut in size, putting them on your lined sheet as you go.
You should get about 30 meatballs.
For the sauce:
2 tbsp olive oil
1 onion (approx 150g), finely chopped
2 tbsp finely chopped flat-leaf parsley leaves
2 tsp dried oregano
4 tbsp (60ml) red vermouth
2 x 400g tins chopped tomatoes
275g orzo pasta
- Fill a measuring jug with 4 cups of cold water and put near the stove.
Heat the oil in a heavy-based Dutch oven or saucepan that comes with a lid and is large enough to take the meatballs and pasta, too.
Cook the chopped onion over a medium heat, stirring every now and again, for about 10 minutes, or until completely softened, then stir in the parsley and oregano and cook, stirring for a minute or so before adding the vermouth.
Let this bubble up for a minute and then tip in the tomatoes.
Half-fill the empty cans with water from the measuring jug you have at the ready, give them a good swill, and pour into the pan, along with the rest of the water and salt.
Bring to a boil, turn the heat down, clamp on the lid and leave to simmer gently for 10 minutes.
Uncover the pan and drop the meatballs gently into the simmering sauce.
- I have Smorgasbord Swedish Meatballs - ASDA Groceries
Bring it back up to a boil, then turn the heat down again, put the lid back on and simmer the meatballs for 20 minutes.
Remove the lid, tip in the orzo, stir gently and turn up the heat to bring back to a bubble.
Cook at a robust simmer for 10-15 minutes, or until the pasta is cooked.
You will have to give the odd gentle stir throughout this time to make sure the orzo isn’t sticking to the bottom of the pan.
Serve in shallow bowls, sprinkled with parsley, and with Parmesan on the table alongside.
I love Scandinavian food and these delicious Smorgasbord Swedish Meatballs (from Sainsbury or Asda) are my favourite.
Made in Sweden to a traditional recipe combination of pork and beef, gluten free, no artificial colours, flavours or preservatives!
But if you prefer homemade then here's a recipe for you:
500g minced beef
1 large egg, lightly beaten
3 tbsp finely chopped flat-leaf parsley leaves, plus more to serve
2 tbsp dried breadcrumbs
4 tbsp finely grated parmesan, plus more to serve
2 garlic cloves, peeled and minced
- Line a large baking sheet with plastic wrap, then put all the ingredients for the meatballs into a large bowl and mix together, gently, with your hands.
Don’t overmix, as it will make the meatballs dense-textured and heavy.
Pinch out pieces of this mixture and roll between the palms of your hand to form meatballs that are somewhere between a cherry tomato and a walnut in size, putting them on your lined sheet as you go.
You should get about 30 meatballs.
Friday, 26 July 2019
Thursday, 25 July 2019
Thursday, 18 July 2019
Wednesday, 10 July 2019
Thursday, 20 June 2019
Jam Blackcurrant with oranges.
About the amount of sugar.
- If you are going to eat jam quickly - you can add just one kilogram of sugar on 1 kg of berries.
So the jam will be more useful.
- But if you are going to keep it for a long time - add one and a half kilograms.
- If you decide to put it in the cellar, it is better to add sugar to two kilograms.
Ingredients:
1 kg of black currant
1 medium orange
1 lemon (optional)
sugar
Method:
Wash currants.
I wash it in the kitchen sink where all the twigs and debris float to the surface.
Or I use a salad spinner.
Oranges:
If necessary, I will remove the white layer and the pulp.
So…
Put the fruit in a saucepan - not because it’s going over any heat, but for the flat bottom surface that makes for easy crushing.
I like using a potato masher.
You can also pulse the fruit with an immersion blender or in a food processor, but take care not to over-process it.
Add sugar, mix well with spoon - I prefer a silicone spoon.
Leave the mixture at room temperature for a day.
During this time, you need to mix/stirring the ingredients several times so that the sugar is well dissolved.
Then pour all over the jars.
I sterilize jars in the microwave or jars and lids in the oven to heat it up to 100 celsius and turn it off.
Put the jam in the fridge for a day.
During this time, the jam will thicken.
Then sprinkle the jam in each jar with sugar or use a waxed disc wet in vodka - waxed side down!.
If the jam will be liquid not thicken all the sugar will drown.
I make a uniform layer in half a centimeter of sugar.
So it will be stored longer and will not form mold.
Cover with lids and store in the refrigerator or cold cellar.
The nice thing about these jams is their fresh taste.
Such raw black currant jam with orange is tasty and healthy.
Note:
If you’re going to experiment, start out with a small amount, about 2 cups of crushed fruit.
If you want to make a larger batch, double this.
When trying to figure out how much fruit you’ll need, use this rule of thumb:
400-500 gr of fruit without pits or 600-700 of fruit with pits will give you about 2 cups crushed fruit.
For 2 cups of crushed fruit, use 1/2 to 1 cup of granulated sugar.
You can also use brown sugar and honey, but take into account their stronger and sweeter flavors.
Additional flavorings:
This is where herbs like chopped basil or mint come in.
You can also add a pinch of grated fresh ginger or a dash of cinnamon.
You can also increase the number of oranges as I do - 4 medium orange for 1 kg of berries
Jam can also be put on plastic containers and frozen.
And some of my favorite posts on fruit preserved in sugar, such as jam or marmalade:
- Времена года / Four seasons: Strawberry jam with blackcurrant.
- Времена года / Four seasons: Pam’s delicious autumn preserve recipes.
- Времена года / Four seasons: Carrot Jam.
- Времена года / Four seasons: Ten steps to jam-making.
- Времена года / Four seasons: How to make perfect strawberry jam.
- Времена года / Four seasons: How to Make No-Cook Freezer Jam.
- Времена года / Four seasons: Plum Strawberry Jam. By David Lebovitz.
- If you are going to eat jam quickly - you can add just one kilogram of sugar on 1 kg of berries.
So the jam will be more useful.
- But if you are going to keep it for a long time - add one and a half kilograms.
- If you decide to put it in the cellar, it is better to add sugar to two kilograms.
Ingredients:
1 kg of black currant
1 medium orange
1 lemon (optional)
sugar
Method:
Wash currants.
I wash it in the kitchen sink where all the twigs and debris float to the surface.
Or I use a salad spinner.
Oranges:
If necessary, I will remove the white layer and the pulp.
So…
Put the fruit in a saucepan - not because it’s going over any heat, but for the flat bottom surface that makes for easy crushing.
I like using a potato masher.
You can also pulse the fruit with an immersion blender or in a food processor, but take care not to over-process it.
Add sugar, mix well with spoon - I prefer a silicone spoon.
Leave the mixture at room temperature for a day.
During this time, you need to mix/stirring the ingredients several times so that the sugar is well dissolved.
Then pour all over the jars.
I sterilize jars in the microwave or jars and lids in the oven to heat it up to 100 celsius and turn it off.
Put the jam in the fridge for a day.
During this time, the jam will thicken.
Then sprinkle the jam in each jar with sugar or use a waxed disc wet in vodka - waxed side down!.
If the jam will be liquid not thicken all the sugar will drown.
I make a uniform layer in half a centimeter of sugar.
So it will be stored longer and will not form mold.
Cover with lids and store in the refrigerator or cold cellar.
The nice thing about these jams is their fresh taste.
Such raw black currant jam with orange is tasty and healthy.
Note:
If you’re going to experiment, start out with a small amount, about 2 cups of crushed fruit.
If you want to make a larger batch, double this.
When trying to figure out how much fruit you’ll need, use this rule of thumb:
400-500 gr of fruit without pits or 600-700 of fruit with pits will give you about 2 cups crushed fruit.
For 2 cups of crushed fruit, use 1/2 to 1 cup of granulated sugar.
You can also use brown sugar and honey, but take into account their stronger and sweeter flavors.
Additional flavorings:
This is where herbs like chopped basil or mint come in.
You can also add a pinch of grated fresh ginger or a dash of cinnamon.
You can also increase the number of oranges as I do - 4 medium orange for 1 kg of berries
Jam can also be put on plastic containers and frozen.
And some of my favorite posts on fruit preserved in sugar, such as jam or marmalade:
- Времена года / Four seasons: Strawberry jam with blackcurrant.
- Времена года / Four seasons: Pam’s delicious autumn preserve recipes.
- Времена года / Four seasons: Carrot Jam.
- Времена года / Four seasons: Ten steps to jam-making.
- Времена года / Four seasons: How to make perfect strawberry jam.
- Времена года / Four seasons: How to Make No-Cook Freezer Jam.
- Времена года / Four seasons: Plum Strawberry Jam. By David Lebovitz.
Thursday, 13 June 2019
Dom's Kefir FAQ in-site
- Dom's Kefir FAQ in-site
- Is cold milk straight from the fridge OK to prepare kefir? or does the milk need to be warm?
Cold milk is fine.
- Dom's Kefir-cheese in-site
Kefir Butter can also be prepared with Kefir-SourCream.
This is best prepared with the simplified version above.
Hand beat Kefir-SourCream with a spatula until the butter comes [granulation of milk-fat with the separation of buttermilk].
The milk fat-granules are further beaten to form a thick mass.
The butter is washed with the addition of water with a few ice cubes, and then the liquid is poured off.
More icy cold water is added, and the butter is folded and cut with a spatula with the cold water to further wash the butter of any buttermilk, which is again poured off.
A little salt to taste may be added at this point and folded into the butter.
The butter is placed on a wooden board put on a slant to let any water left in the butter drain away, as the butter is worked by folding and flattening with a flat spatula or with traditional Scotch Hands [see third photo in slide below] to force as much water out of the butter as possible.
It is worked to form a block of fresh butter.
Alternately, the butter may be put in a rectangular wooden form and pressed with a weight to form a block of butter.
Wrap the butter in waxed paper and refrigerate.
It should keep fresh for at least 4 weeks.
- Is cold milk straight from the fridge OK to prepare kefir? or does the milk need to be warm?
Cold milk is fine.
- Dom's Kefir-cheese in-site
Kefir Butter can also be prepared with Kefir-SourCream.
This is best prepared with the simplified version above.
Hand beat Kefir-SourCream with a spatula until the butter comes [granulation of milk-fat with the separation of buttermilk].
The milk fat-granules are further beaten to form a thick mass.
The butter is washed with the addition of water with a few ice cubes, and then the liquid is poured off.
More icy cold water is added, and the butter is folded and cut with a spatula with the cold water to further wash the butter of any buttermilk, which is again poured off.
A little salt to taste may be added at this point and folded into the butter.
The butter is placed on a wooden board put on a slant to let any water left in the butter drain away, as the butter is worked by folding and flattening with a flat spatula or with traditional Scotch Hands [see third photo in slide below] to force as much water out of the butter as possible.
It is worked to form a block of fresh butter.
Alternately, the butter may be put in a rectangular wooden form and pressed with a weight to form a block of butter.
Wrap the butter in waxed paper and refrigerate.
It should keep fresh for at least 4 weeks.
Saturday, 18 May 2019
Sourdough pancake.
- Sourdough pancake recipe | Food | The Guardian
Break three whole eggs into a large bowl and whisk.
Add
- 170ml whole milk and
- 120ml sourdough, two
- 2-finger pinches of salt,
- 100g plain white flour and
whisk all together.
Then, melt a big knob of butter in a large frying pan and whisk into the pancake batter.
Now, fry the pancakes in the large frying pan, tossing occasionally until they are golden on both sides.
Lubricate your frying pan between pancakes with a little oil on kitchen paper.
Serve while still warm.
OR:
Ingredients for the fluffy sourdough pancakes:
1 cup sourdough starter-mine is 80% organic white wheat and 20% wholegrain spelt, 80% hydration.
1 large egg
2 tbsp coconut sugar (or any other whole foods sweetener that you like)
1/3 tsp Himalaya salt or fine sea salt
1/4 tsp baking soda
1 tsp organic baking powder
a pinch of vanilla powder
2 tbsp butter
OR:
2 large eggs
245g (1 cup) whole milk
61g (1/4 cup) Greek yogurt (optional)
250g (1 1/2 cup, stirred down) sourdough starter
4g (1 teaspoon) vanilla (optional)
180g (1 1/2 cups) all-purpose, einkorn, or a mix of all-purpose and whole wheat, flour
6g (1 teaspoon) baking soda
4g (1 teaspoon) baking powder
5g (1 teaspoon) sea salt
50g (1/4 cup) granulated sugar
63g (1/4 cup or 1/2 stick) melted butter
Break three whole eggs into a large bowl and whisk.
Add
- 170ml whole milk and
- 120ml sourdough, two
- 2-finger pinches of salt,
- 100g plain white flour and
whisk all together.
Then, melt a big knob of butter in a large frying pan and whisk into the pancake batter.
Now, fry the pancakes in the large frying pan, tossing occasionally until they are golden on both sides.
Lubricate your frying pan between pancakes with a little oil on kitchen paper.
Serve while still warm.
OR:
Ingredients for the fluffy sourdough pancakes:
1 cup sourdough starter-mine is 80% organic white wheat and 20% wholegrain spelt, 80% hydration.
1 large egg
2 tbsp coconut sugar (or any other whole foods sweetener that you like)
1/3 tsp Himalaya salt or fine sea salt
1/4 tsp baking soda
1 tsp organic baking powder
a pinch of vanilla powder
2 tbsp butter
OR:
2 large eggs
245g (1 cup) whole milk
61g (1/4 cup) Greek yogurt (optional)
250g (1 1/2 cup, stirred down) sourdough starter
4g (1 teaspoon) vanilla (optional)
180g (1 1/2 cups) all-purpose, einkorn, or a mix of all-purpose and whole wheat, flour
6g (1 teaspoon) baking soda
4g (1 teaspoon) baking powder
5g (1 teaspoon) sea salt
50g (1/4 cup) granulated sugar
63g (1/4 cup or 1/2 stick) melted butter
Sunday, 5 May 2019
Tender lamb shoulder by Jamie Oliver.
- Tender lamb shoulder | Lamb recipes | Jamie Oliver recipes
Ingredients
500 g dried chickpeas
2 preserved lemons , (20g each)
1 kg ripe plum tomatoes
1 x 2 kg lamb shoulder , bone in
2 heaped teaspoons ras el hanout
Method
Pour the dried chickpeas into a 30cm x 40cm roasting tray.
Quarter the preserved lemons and trim away the seedy core, then finely chop the rind and add to the tray with a good splash of liquor from their jar.
Roughly chop the tomatoes, adding them to the tray as you go.
Drizzle the lamb with 1 tablespoon of olive oil, then rub all over with the ras el hanout and a pinch of sea salt and black pepper.
Sit the lamb in the tray, pour in 1 litre of water, cover tightly with tin foil and place in a cold oven.
Turn the temperature to 170ºC/325ºF/gas 3 and leave the lamb in there for 6 hours, or until the chickpeas are cooked through and the lamb is pullable – after 3 hours, stir a splash of water into the chickpeas, covering tightly again with foil.
To serve, taste the chickpeas, season to perfection, and drizzle with 1 tablespoon of extra virgin olive oil, then pull the lamb apart with two forks.
Высыпьте dried chickpeas в противень размером 30 х 40 см.
Четвертинки консервированных лимонов без семян, с мелко нарезаной кожурой добавить в лоток с жидкостью из банки.
Нарежьте помидоры, и добавьте их в лоток.
Сбрызните ягненка 1 столовой ложкой оливкового масла, затем разотрите с помощью ras el hanout и щепотки морской соли и черного перца.
Поместите ягненка в лоток, залейте 1 литром воды, плотно накройте фольгой и поставьте в холодную духовку.
Поверните температуру до 170ºC / 325ºF / газ 3 и оставьте ягненка там на 6 часов, или пока нут не будет прожарен, а ягненок не будет мягким - через 3 часа, добавьте воды в нут, снова плотно прикрывая фольгой.
Попробуйте нут, доведите до совершенства и сбрызните 1 столовой ложкой оливкового масла, а затем вытащите ягненка на две вилки.
Ingredients
500 g dried chickpeas
2 preserved lemons , (20g each)
1 kg ripe plum tomatoes
1 x 2 kg lamb shoulder , bone in
2 heaped teaspoons ras el hanout
Method
Pour the dried chickpeas into a 30cm x 40cm roasting tray.
Quarter the preserved lemons and trim away the seedy core, then finely chop the rind and add to the tray with a good splash of liquor from their jar.
Roughly chop the tomatoes, adding them to the tray as you go.
Drizzle the lamb with 1 tablespoon of olive oil, then rub all over with the ras el hanout and a pinch of sea salt and black pepper.
Sit the lamb in the tray, pour in 1 litre of water, cover tightly with tin foil and place in a cold oven.
Turn the temperature to 170ºC/325ºF/gas 3 and leave the lamb in there for 6 hours, or until the chickpeas are cooked through and the lamb is pullable – after 3 hours, stir a splash of water into the chickpeas, covering tightly again with foil.
To serve, taste the chickpeas, season to perfection, and drizzle with 1 tablespoon of extra virgin olive oil, then pull the lamb apart with two forks.
Высыпьте dried chickpeas в противень размером 30 х 40 см.
Четвертинки консервированных лимонов без семян, с мелко нарезаной кожурой добавить в лоток с жидкостью из банки.
Нарежьте помидоры, и добавьте их в лоток.
Сбрызните ягненка 1 столовой ложкой оливкового масла, затем разотрите с помощью ras el hanout и щепотки морской соли и черного перца.
Поместите ягненка в лоток, залейте 1 литром воды, плотно накройте фольгой и поставьте в холодную духовку.
Поверните температуру до 170ºC / 325ºF / газ 3 и оставьте ягненка там на 6 часов, или пока нут не будет прожарен, а ягненок не будет мягким - через 3 часа, добавьте воды в нут, снова плотно прикрывая фольгой.
Попробуйте нут, доведите до совершенства и сбрызните 1 столовой ложкой оливкового масла, а затем вытащите ягненка на две вилки.
Saturday, 6 April 2019
Courgette and Lemon Risotto
From James Martin chef
50g butter
200g risotto rice
400g courgettes, diced
1 shallot, peeled and diced
1 clove of garlic, chopped
500ml chicken or vegetable stock
50g mascarpone
100ml wine
25g Parmesan (or vegetarian alternative), grated
2 lemons, zest only
For the dressing:
1 tbs Dijon mustard
1 tsp water
50ml vegetable oil
25ml white wine vinegar
Salt and pepper
1 frisee lettuce centre only
- frisee lettuce
- Place a pan over a medium heat and add the butter.
When the butter is melted add the garlic, shallot, rice, a splash of wine and ¾ of the stock.
- Bring to the boil then allow it to simmer for 15 minutes.
Add the courgettes for the last 5 minutes.
- Meanwhile whisk all the ingredients together for the dressing.
Break up the frisee, add to the bowl and mix so the frisee is coated in the dressing.
- To finish the risotto add the mascarpone, lemon zest and parmesan (or vegetarian alternative).
- To serve, spoon the risotto into bowls, top with frisee, a drizzle of herb oil and chervil.
50g butter
200g risotto rice
400g courgettes, diced
1 shallot, peeled and diced
1 clove of garlic, chopped
500ml chicken or vegetable stock
50g mascarpone
100ml wine
25g Parmesan (or vegetarian alternative), grated
2 lemons, zest only
For the dressing:
1 tbs Dijon mustard
1 tsp water
50ml vegetable oil
25ml white wine vinegar
Salt and pepper
1 frisee lettuce centre only
- frisee lettuce- Place a pan over a medium heat and add the butter.
When the butter is melted add the garlic, shallot, rice, a splash of wine and ¾ of the stock.
- Bring to the boil then allow it to simmer for 15 minutes.
Add the courgettes for the last 5 minutes.
- Meanwhile whisk all the ingredients together for the dressing.
Break up the frisee, add to the bowl and mix so the frisee is coated in the dressing.
- To finish the risotto add the mascarpone, lemon zest and parmesan (or vegetarian alternative).
- To serve, spoon the risotto into bowls, top with frisee, a drizzle of herb oil and chervil.
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